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Stumbling around

I feel like a drunk sailor. I’ve never been a drunk sailor, but I hear that expression often. Cough medicine hangover means I didn’t get much accomplished today. I’ve been chained to the house by the same doctor I have seen 11 times in the past 3 weeks. I really don’t want to see him again, so I’m following orders…to the best of my ability.

See, my ability got the best of me. I made a very quick trip to town to get some basic stuff to make soup. When I’m sick with sinus crud, I want soup. I didn’t realize that hot soup does not help a sore throat. I’m trying to juggle strep throat and sinus and what feels good for one is not the best for the other.

Exhibit A.

See this carton of fun? That’s for my throat. But it doesn’t help clear away sinus funk. Water and very clear broth does that. But hot soup and broth right now just hurts. I even took Tylenol (insert trademark thingy) for throat pain. Sheesh.


After the ice cream, my throat felt a LOT better, so I got busy making soup. I did my favorite cheater pants potato soup. I used frozen hash  browns instead of chopping potatoes. This took maybe 30 minutes.


  • 1 cup of sliced onion and celery (1 cup total, not 1 cup of each)
  • 1/2 bag of diced potatoes from the frozen section—thawed completely.
  • 1/2 cup of flour-white or wheat, oat, spelt.
  • 4 cups of HOT chicken broth-I heat in microwave with Better Than Bullion paste.
  • 2 slices of bacon
  • 1 cup of milk
  • 1/3 cup of shredded cheddar.
  • parsley to garnish

1. In a large pot, fry bacon. Remove, let cool, then chop finely. Drain any leftover bacon drippings. Leave enough to very lightly coat the bottom of the pan. I used center cut bacon so I didn’t have any left over. Regular bacon usually leaves a LOT of drippings.

2. Pour in potatoes and cup of celery and onion. Sauté in the bacon drippings for about 5 minutes.

3. Add flour. Stir to evenly coat the vegetables. Let that cook 5 minutes on med heat, stirring often to keep flour from burning.

4. Pour in broth. Bring to a simmer, let simmer 10 minutes.

5. Turn heat to low, pour in milk. Stir. Add cheese and chopped bacon. 

6. Turn off heat, keep lid on and let cheese and milk distribute. Add any salt and pepper as needed. Potato soup usually needs a lot of salt, but we get enough from the bacon.

Garnish with cilantro or parsly, bacon crumbles that may be left on the board. I used some croutons as well. I let them get soft in the soup. I will definitely do that again.


Sunday 18th of March 2012

In the bottom directions it says to leave lid on, but it does not say when to put the lid on??


Sunday 18th of March 2012

At step 4 after you pour in the broth, stir everything around, put a lid on it and let it come to a small simmer--do not let it get to a rolling boil or the potatoes may burn. :) The lid just helps it heat faster and come to a simmer faster and quickly steams the hash browns. You don't have to use it. Everything will cook a little slower without it.


Saturday 5th of November 2011

I favorited this on Foodgawker a couple of weeks ago and finally made it tonight. Absolutely EASY and DELICIOUS! My family loved every spoonful.

Definitely the best potato soup I've ever made. I'll be making this again soon.


Sunday 16th of October 2011

I was looking for dinner ideas and this comfort food looked delish. I used what I had on hand, so I substituted a few things. I used fingerling potatoes, almond milk for milk, and added a small can of corn to the above recipe for sweetness. I also added a splash of hot sauce and worcestershire sauce at the end when I added the milk for some extra flavor.

This recipe is definitely getting bookmarked on my favorites. It was hardy, creamy and scrumptious. Oh, also let it simmer for about a half hour to really get think and creamy. Add cheddar cheese, bacon and sour cream and it tastes just like a loaded baked potato! Yum!

foodie @ tastingspot

Monday 10th of October 2011

love the recipe... very simple and looks amazing as well

gangy buffet

Monday 10th of October 2011

Hey! I love your website! If you are interested in ideas, my website is vegan, and vegetarian gourmet food! I am a college student journaling my way through cooking.